** This slow cooker chicken chili is full of flavor, but easy on prep-time Its the perfect weeknight meal when you need a little comfort food!
It seems like there are a lot of women around me that are having new babies lately, and that always brings forth memories of when your own children were teeny tiny newborns.
I think the first time I ever had White Chicken Chili was just after I brought my second baby home from the hospital. Some ladies from church came over with a giant pot of it, along with all the toppings, and served me up a giant bowl while I laid out on the couch. They then proceeded to snuggle my daughter, wash my dishes, fold some laundry, and helped me feel just a little bit more human again.
I don’t know if it was the exhaustion or what, but it was the most magical soup I have ever tasted and I have thought about it for the past three years. It only seemed fitting that I finally recreate it and take it to some of the mamas around me who are just bringing their own babies home.
Normally when it comes to making chili, I just dump things into the pot – it always turns out a little different, but its always good. I like that this white chicken chili is also good for just dumping – its very easy and mindless to prep, and the crock pot does all the work for you!
Crock Pot White Chicken Chili
** This slow cooker chicken chili is full of flavor, but easy on prep-time!
- Prep Time: 5 Minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 6 Servings
- Category: Crock Pot
- Method: Slow Cooker
- Cuisine: American
1 lb boneless skinless chicken breasts
4 oz can chopped green chilies
30 oz great northern beans, drained and rinsed
1 shallot, finely diced
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 cloves garlic, minced
1/4 tsp chili powder
juice of 1 lime
4 cups low sodium chicken broth
1/4 cup flour
1/4 cup milk
3/4 cup frozen white and yellow sweet corn
- sliced green onions
- shredded monterrey jack cheese
- tortilla strips
- sour cream
In a crock pot, add the chicken, green chilis, rinsed beans, shallot, spices, garlic, lime juice and broth into the crock pot.
Secure the lid and cook on low for 6-8 hours.
30 minutes before serving, mix the flour and milk into a paste, and add it with the corn into the crock pot. Shred the chicken with a fork and allow to cook for an additional 30 minutes.
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